This book examines chemical processes and interactions found in seafood and discusses the processing techniques used, in relation to quality and sensory assessment. The processing and use of seafood by-products is also covered. 1 The chemistry, processing technology and quality of seafoods -- an overview -- 1 The chemistry of seafood components -- 2 Seafood proteins and preparation of protein concentrates -- 3 Protein hydrolysis in seafoods -- 4 Seafood lipids -- 5 Oxidation of lipids in seafoods -- 6 Flavour of fish -- 7 Flavour of shellfish and kamaboko flavorants -- 8 Taste-active components of seafoods with special reference to umami substances -- 2 Quality of seafoods -- 9 Freshness quality of seafoods: a review -- 10 Preservation of seafood quality -- 11 Microbiological quality of seafoods: viruses, bacteria and parasites -- 12 Microbiological quality of seafoods: marine toxins -- 13 Sensory assessment of quality in fish and seafoods -- 3 Further processing of raw material -- 14 Surimi processing from lean fish -- 15 Surimi processing from fatty fish -- 16 Seafood processing by-products.
CITATION STYLE
Seafoods: Chemistry, Processing Technology and Quality. (1994). Seafoods: Chemistry, Processing Technology and Quality. Springer US. https://doi.org/10.1007/978-1-4615-2181-5
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